Pork Chop & Leek Risotto

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of pork (a) and place on a plate. Season both sides with a generous pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the pork in the pan. Sear for 2 and 1/2 minutes, then flip over using tongs and immediately put the skillet into your preheated 425 degree oven. Cook for 10 minutes.
3. While the pork is in the oven, heat a saucepan over medium-high heat for 1 minute. When the pan has warmed up, add 1 tsp of olive oil to the pan. Add the leeks and bacon (b) to the pan. Season lightly with a pinch of salt. Sweat the leeks and bacon for 4 minutes (or until the bacon has browned), stirring occasionally.
4. After 4 minutes, remove the saucepan from the heat and add the stock (c) to the pan. Put the pan back on the heat and bring the stock and leeks up to a simmer. Once simmering, add the risotto (d) to the pan. Stir continuously for 3 and 1/2 to 4 minutes.
5. After 3 and 1/2 to 4 minutes of stirring, the risotto should be creamy and your pork should be ready. Turn the risotto down to low heat. Remove the pork from the oven and place on a cutting board to rest.
6. Add the mascarpone and parmesan (e) to the risotto. Stir vigorously to incorporate. Taste and add more salt and pepper if you wish.
7. Drain the water from the celery (f). Place in a small bowl. Pour the cider vinaigrette (g) over the celery. Add a pinch of salt & pepper. Use your hands or tongs to mix the celery and vinaigrette together.
8. Spoon the risotto on to your serving plates. Place the pork chop on top of the risotto and finish with the celery on top of the pork.